rosichops 8

"An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix."


25 m servings 45 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
  • profile image

Your rating



  1. 34 Ratings


I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) a...

A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely altern...

GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds beca...

Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive oil and lemon, and serve with turkish bread, for a sumptuous, vegetarian meal.

This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't find cumin or coriander seeds - so I used coriander flakes and cumin powder. I also used 1/2 almonds,...

This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I bought the ground hazelnuts from the bulk food store and toasted them in a dry skillet; it worked out...

I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, ...

This is a fabulous spice mixture! The warm spicy flavor of the cumin and coriander is wondrefully complimented by the cool heat of the black pepper. I simplified preparation by purchasing a bot...

Followed the recipe, but doubled the salt as I like my food salty. Very unusual taste at first, but then found we couldnt stop eating it. Makes a nice change to serve something exotic. Next t...